Recipe: Spinach and Chicken Mostaccioli Casserole

I’ve been trying hard to stick to a monthly budget, and have found it much easier when I shop sales and do meal plans based on those sales.  Boneless skinless chicken breast has been on sale quite a bit lately, so needless to say we’ve been eating a lot of chicken.  This has required me to find new recipes so we don’t tire of it.  I have quite a few recipe books in my cupboard that I haven’t looked at in years, but I’ve been going through them quite a bit lately and have found some amazing meals.  Here is one I made the other day that we all loved, proof in the plates that were scraped clean.

Spinach & Chicken Mostaccioli Casserole

Spinach and Chicken Mostaccioli Casserole
Serves 8
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 10 ounces mostaccioli, uncooked
  2. 1 (10 ounce) package frozen chopped spinach, thawed
  3. Cooking spray
  4. 2 teaspoons vegetable oil
  5. 2/3 cup chopped onion
  6. 2 large cloves garlic, minced
  7. 1 pound skinned, boned chicken breast, cut into 1-inch pieces
  8. 2 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
  9. 3 tablespoons no-salt-added tomato paste
  10. 1 1/4 teaspoons dried whole basil
  11. 3/4 teaspoon dried whole oregano
  12. 1/4 teaspoon salt
  13. 1/4 teaspoon crushed red pepper
  14. 1/2 cup grated Parmesan cheese, divided
  1. Cook mostaccioli according to package directions, omitting salt and fat; drain and set aside.
  2. Place spinach on paper towels; squeeze until barely moist. Set spinach aside.
  3. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
  4. Add onion and garlic; saute until tender.
  5. Add chicken; cook, stirring constantly, just until chicken loses its pink color.
  6. Stir in tomato and next 5 ingredients; bring to a boil.
  7. Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
  8. Combine pasta, spinach, chicken mixture, and 1/4 cup Parmesan cheese in a bowl; stir well.
  9. Spoon into a 13- x 9- x 2- inch baking dish coated with cooking spray.
  10. Sprinkle with remaining 1/4 cup cheese.
  11. Bake at 350 degrees for 20 minutes.
Adapted from Low-Fat Ways to Cook Pasta
Adapted from Low-Fat Ways to Cook Pasta
Full Time Mama


  1. This sounds really good!

  2. Robyn Lucas says

    This looks DELISH! and……the kids would eat it too!

  3. my family loves noodle/tomato type dishes. I hate ones that say to use purchased spaghetti sauce, however, I don’t like the stuff! This looks great and my family would surely eat it up

  4. That looks amazing! Thanks for the recipe!

  5. Natalie Finch (Nat) says

    This looks really good and relatively simple, my family would love it.

  6. This looks tasty, and easy to sub in leftover turkey too!

  7. This looks amazing! I will definitely be making this for my hubby on our next date night!

  8. Sandy VanHoey says

    Yummm, love anything with spinach and this looks fabulous. You’re a great cook, it shows

  9. Janet W. says

    I don’t make Spinach very often, but this looks delicious!

  10. This looks delicious. I am always looking for great pasta recipes and i love that there is spinach in it!

  11. I am going to try this recipe. Thanks!

  12. Thanks for the recipe I will be trying this meal tonight, feeling excited lol.


  1. […] In case you missed it a few weeks ago, I want to share a fantastic recipe I made for my family recently; Spinach and Mostaccioli Casserole. […]

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